RED SPAGHETTI WITH CLAMS IN TOMATO SAUCE

Wine: Armonie

Ingredients for 4 people: 400 g spaghetti, 100 g clams, 40 g oil, 1 glass of white wine, 1 clove of garlic, 1 tomato, salt and pepper

Brown the garlic in the oil and when it begins to change colour, remove it. Add the skinned tomato and season with pepper and salt.
Rinse the clams and cook them for 1 minutes in a pan with 1 glass of white wine. Drain and reserve a ladle of their cooking liquid.
Add the clams to the tomato sauce and then the reserved liquid, after straining it.
Leave to cook for a few minutes. Cook the spaghetti “al dente” in lightly salted water, drain it and when it is still hot pour over the clam sauce.

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